Kombucha Chicken with Brew Dr.

Did the title of this recipe cause some furrowed eyebrows? Chicken and kombucha may seem like an odd combo—it’s certainly off the beaten path. I had the same furrowed eyebrow reaction when I first heard of using kombucha in savory meals. But kombucha, a bit acidic and a little bit sweet, has all the makings of a great marinade. The same way you might use lemon juice or orange juice in a sauce, you use kombucha here.

Always game to try new things, odd-ball recipes spark my imagination. I wanted to try my hand at a 'bucha flavored marinade. What ultimately pushed me over the edge was talking to the team over at Brew Dr. They asked if I would make a recipe, which was the perfect opportunity to get creative.

This recipe uses Brew Dr.’s new orange-hibiscus kombucha (named Power Flower). It is a limited edition flavor. If you’re unable to find it at your local grocery store, try their Ginger Turmeric or Lemon Ginger Cayenne...) The orange salsa on top brightens the whole dish, like summer has already arrived!

This is a sponsored post: Foraged Dish partnered with Brew Dr. for this recipe. Writing, recipe, and photography is all my own. Working with brands to develop wholesome recipes is one way I keep Foraged Dish going!

I tried this recipe stove-top and grilled. While it works both ways, I strongly recommend grilling. The hot flames sears in flavor.

Kombucha Chicken with Brew Dr.

Published April 30, 2019 by Caitlin Sherwood

Serves: 4   |    Active Time: 20 minutes

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Ingredients:

1 tablespoon Sriracha hot sauce

2 tablespoon olive oil

1/4 cup soy sauce

1 clove garlic, minced

1/2 inch piece ginger, minced or finely grated

1/2 cup orange kombucha (Brew Dr. Power Flower)

1 lb chicken breast cutlets

For the orange salsa:

1 orange (try cara cara, navel, or valencia)

1/4 cup minced cilantro

2 tablespoons minced red onion

1 small jalapeño, minced

1 tablespoon olive oil

Directions:

1. In a large Tupperware, combine Sriracha, olive oil, soy sauce, garlic, ginger and kombucha. Stir to combine.
2. Place chicken in Tupperware, covering it in the marinade. Cover and place in fridge for 4-12 hours.
3. Make salsa (this can be done ahead): place orange on a cutting board, and slice off peel. Then, cut segments from orange (here is a good video on how to do this). Discard veins and peel. Dice segments, and place in a small bowl with minced cilantro, red onion, and jalapeño. Drizzle with olive oil and stir.
4. Light grill to medium-high. When grill is hot, use tongs to place chicken cutlets on grill. Allow to cook for 2 to 3 minutes. Use tongs to turn chicken to other side, and brush with extra marinade. Cook for an additional 2-3 minutes, until chicken is cooked through (165°F internal temperature with an instant read thermometer). Remove from heat.
5. Spoon orange salsa over chicken and serve hot.

Maple-Orange Sriracha Roasted Cashews

“Snack break,” in this house, is the moment we are mid TV show and pause for everyone to go refill their plates (if we’re eating dinner), get something to drink, or get a—yes, you guessed it - snack.

One of our snack break regulars is roasted nuts. We almost always have nuts in the pantry: Usually one those big tubs of roasted mixed nuts from Costco or Thai Chili Cashews from Trader Joe’s — we LOVE LOVE LOVE those. I once told a cashier there that I mostly go to Trader Joe’s just for those cashews. It’s a passion. 🤣

What’s EVEN BETTER is home-roasted cashews. If you haven’t made my roasted maple chai-spiced cashews, put it on your list, now,  right after “Maple-Orange Sriracha Roasted Cashews.” Go on, write it down.

They are crunchy. They are a little bit spicy (but not too spicy, just Sriracha-spicy). They are sweet, and with a little bit of orange zest, they are fresh. And complex. And just the best.

I originally discovered them when I made this Slaw in 2014 (oh how the blog …and my photography skills… have changed since then). The rest is history. Now, when I find myself at home with a bottle of sriracha, an orange, maple syrup and some cashews, this is what I do. I know that sounds like a rare aligning of the stars, but actually, it happens all the time. (In fact, I could make a fresh batch right now!)

It’s about time I shared this snack with you, too!

Maple-Orange Sriracha Roasted Cashews

Published January 31, 2019 by Caitlin Sherwood

Serves: 4   |    Active Time: 30 minutes

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Ingredients:

Zest of 1 orange

2 tablespoons Sriracha

2 tablespoons maple syrup

2 tablespoons avocado oil

1/4 teaspoon salt

2 cups whole raw cashews

Directions:

1. Preheat oven to 350°F. Prep a sheet pan with parchment paper.
2. Whisk together the maple syrup, sriracha, orange zest, avocado oil, and salt in the bottom of a medium sized bowl. Place the cashews in the bowl, and toss until completely covered. Spread the coated cashews out on a baking sheet in a single layer. 
3. Bake for 15-20 minutes, turning them with a spatula halfway through (10 minute mark). Allow cashews to cool.
4. Great as a snack! Can also be served on this Slaw.

Goat Cheese & Chive Scrambled Eggs

Adding goat cheese crumbles to scrambled eggs takes about two additional seconds but adds so much creamy cheesy flavor.

While I normally opt for eggs over easy these days, scrambled eggs were probably the first thing I ever learned to cook myself, and that alone made them one of my favorite foods as a kid. (I would scramble and egg in the microwave on slow weekends when my mom would ask, “Are you going to eat breakfast today?")

That version didn’t call for goat cheese (and I don’t think twenty-years-ago Caitlin would’ve appreciated the addition), but goat cheese adds pockets of creaminess that are out of this world.

Chives and goat cheese are a classic combo. Chives add a delicate onion-garlic flavor that is just zippy enough to give creamy goat cheese some extra life. Chives are one of the first plants in the garden that turns green come spring, making this breakfast a perfect early spring kind of dish.

I happened to also be cooking up a batch of creamy Icelandic Langoustine Soup, and had some extra chives to burn. I hate buying a bunch of herbs and only using half, leaving the other half to wither in the fridge… though, that ends up being the fate of many MANY bunches of herbs in our fridge. Sound familiar? Well, there are LOTS of ways to use up chives, including this recipe! Here are a few more to help you finish off that bunch: Crustless Quiche Lorraine (a reader fave!), Sweet Potato Chive Hash Brown Waffles, or Garlic and Herb Shrimp with Vine Ripe Tomatoes. You could basically build a whole week’s meal plan around a bunch of chives!

We served these eggs with a side of roasted sweet potatoes, but sautéd veggies would also be delish!

Watch now: Goat Cheese & Chive Scrambled Eggs

Goat Cheese & Chive Scrambled Eggs

Published January 17, 2018 by Caitlin Sherwood

Serves: 2   |    Active Time: 20 minutes

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Ingredients:

4 eggs

3 tablespoons goat cheese crumbles, plus more for topping

1/8 teaspoon salt

1/8 teaspoon ground black pepper, plus more for topping to taste

1 tablespoon cooking oil, such as coconut or avocado

2 tablespoons minced chives, plus more for garnish 

Directions:

1. Crack all four eggs into a mixing bowl. Whisk together until they are frothy and solid yellow. Add goat cheese, salt, and pepper, and whisk to incorporate.
2. Heat oil in a 10-inch skillet over medium heat. Pour egg mixture into skillet. As eggs begin to set (after a few minutes) gently use a spatula to pull eggs across pan, making curds. Add in chives and continue to cook for a few more minutes, occasionally stirring, until all of the egg mixture is set.
3. Divide among serving plates and sprinkle with extra goat cheese and chives, along with extra black pepper to taste.